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Add a photoServings: 6
Ingredients
- 3/4 c. sugar
- 8 Large eggs, separated
- 3 1/2 ounce. unsweetened chocolate, grated
- 1/4 c. flour
- 1 c. unseasoned unsweetened chestnut puree
Directions
- Separate the Large eggs while they are still cool from the refrigerator. Then bring all ingredients to room temperature. Grease and flour a 9 inch springform pan. Preheat oven to 325 degrees. In a large bowl, beat egg yolks and sugar till thick and lemon colored. Beat in chocolate, flour and puree. This step may be done in a food processor. Pour yolk mix into a large bowl.
- With a whisk or possibly an electric mixer, beat egg whites in a large bowl till soft peaks are formed. Blend a Tbsp. of the egg whites into the yolk mix to lighten it. Using a rubber spatula, gently fold the rest of the egg whites into the yolk mix. Pour into prepared pan and bake for 45 min to 1 hour or possibly till the point of a knife comes out clean when inserted in the center. Cold in pan on a rack. Carefully unmold cake and frost.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 132 | 45% |
| Total Fat 15.23g | 19% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 96mg | 4% |
| Potassium 231mg | 7% |
| Total Carbs 34.41g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 25.65g | 17% |
| Protein 10.94g | 18% |
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